Remove the roes and set the scallops aside until needed. Peel one of the parsnips and cut the flesh into strips with the peeler down to the core. Dust lightly with plain flour and deep fry until crisp. Season with salt and pepper, and set aside until ready to plate.

To make the parsnip and apple purée, peel and dice the remaining parsnip into 1cm cubes. Heat a small drizzle of oil in a pan and add the diced parsnip for five minutes: be careful not to let the parsnip colour. Cover the parsnip with the milk, bring to the boil, and simmer for 10 minutes. Add the apple juice and continue to cook for another 10 minutes. Take off the heat and blend until smooth.

Cook the pancetta lardons on a medium heat in a frying pan to render the fat. Once golden add the maple syrup and continue to cook for two minutes so the pancetta is glazed and sticky.

Cut the peach into segments and grill until they start to soften and turn golden.

Heat a tablespoon of oil in a non stick frying pan. Once hot cook the scallops to a lovely golden colour before turning – approximately 50 seconds on each side, depending on the size. Once turned season gently with salt and a squeeze of lemon.

Warm and swipe the parsnip and apple purée across the plate, with scallops along the purée and a peach segment with each scallop. Spoon the lardons over the scallops, top with parsnip crisps, and serve.